Shakriyeh is an authentic Syrian stew of tender lamb simmered in a velvety, stabilized yogurt sauce infused with warm spices. The key technique—whisking egg and cornstarch into yogurt, then tempering it with warm broth—prevents the sauce from splitting and creates its signature creamy, spoon-coating finish.
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Place lamb, halved onion, whole spices (cardamom pods, cinnamon stick, allspice berries, black peppercorns), salt, and cold water in a large pot.
Bring to a boil uncovered. Skim all foam from the surface.
Lower to a gentle simmer, partially cover, and cook until lamb is fork-tender (approximately 1.5 hours).
Remove lamb and set aside. Strain the broth completely and keep it warm.
In a cold pot, whisk together yogurt, egg, cornstarch, and a pinch of salt until completely smooth.
Place the yogurt pot over medium-low heat. Stir gently and continuously until steam rises and small surface bubbles appear. Do not boil.
Add warm broth one ladle at a time, stirring calmly after each addition, until the sauce is fluid and spoon-coating.
Add the cooked lamb to the yogurt sauce. Keep heat low and let it simmer quietly for 10–15 minutes.
In a separate small pan, heat olive oil or ghee gently. Add crushed garlic and cook until fragrant and lightly golden.
Pour the garlic oil over the stew. Turn off heat and rest for 5 minutes before serving.
Serve warm over plain vermicelli rice with minimal garnishes.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent the yogurt sauce from breaking. Do not boil.
Written automatically by CookOS, not by the creator.
The egg and cornstarch must be whisked into cold yogurt until completely smooth, and the mixture must be heated gently over medium-low heat without boiling. Add warm broth one ladle at a time while stirring calmly to temper the yogurt gradually.
Yes, boneless lamb shoulder or leg will work, though bone-in cuts contribute more flavor to the broth. Reduce simmering time by 15–20 minutes depending on thickness.
After approximately 1.5 hours of gentle simmering, the meat should pull apart easily with a fork and show no resistance. The broth will be rich and slightly reduced.
Yes. Prepare the lamb and broth up to one day ahead, refrigerate separately, then reheat the broth gently and proceed with the yogurt sauce step when ready to serve.
Use full-fat plain yogurt labeled unstrained or Greek-style; avoid flavored or low-fat varieties. Strained yogurt may be too thick; thin it slightly with milk if needed before whisking with egg and cornstarch.
